1. Bring stock, garlic and onion to boil. Add tomatoes. When heated through, remove from stove.
2. Add cilantro, chili powder, cumin, and chips. The chips should get soft quickly. Blend with immersion blender and salt to taste.
3. Adjust seasonings to taste. Return to heat and add corn and beans and heat through. Serve.
You may wish to add toppings-vegan sour cream, cheese, salsa, etc.
Source of recipe: I went to a dinner where a nice lady from Mexico brought her tortilla soup. I thought it would be easy to find a recipe online but none tasted like hers. This is what I came up with and my daughters thought it was pretty close.

SO HOW'D IT GO?

I thought this was very yummy! I did a few things differently. First, I sauted the garlic, onion, chili powder and cumin in the pot (with coconut oil ideally) to bring out the flavors. Then I added the corn,tomatoes (with juice from can) cilantro and beans and let that heat. Then I made my stock with "Better than Bouillon" vegetable base (my favorite brand) and added that. As a last minute decision, I added pre-cooked rice, too. For the easiest, buy the pre-cooked rice in the sealed bags you just pop in the microwave to heat. I didn't heat it, but added it directly to the pot. I crumbled chips in and after everything was hot, dished it up. Lastly, I put a dollop of vegan sour cream, some extra crumbled chips and a sprig of cilantro on top. So good!! And so easy! Just throw it all in a pot! It is something I feel any omnivore would like. Thanks for this recipe! :)>>> OH, and I doubled it all because I wanted to make sure I had enough. It was great to pull out of the fridge for leftovers!